National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here
and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise
and Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Hello all. I was hoping to get some tips in making a brisket on the egg. Last time I made a brisket I has the done temp at 250 to 275 for about almost 16hours. The brisket never got to the point where it passed the fork test. It came out tough and dry. I blame it on the meat since the cryo packaging had a lot of the juices in there. It's hard to find a good cut of brisket and fresh ere in San Diego besides going to costco. I was traumatized of the results but I think I want to do it again.
So. Do you recommended adding liquids to the drip pan when cooking brisket in the egg. I was planning to cook at dome temp of 225-260 range, until it passes the fork test. Planning to foil at IT 165 until about 190 or so or until the meat is tender. Is this wrong to do. I have little experience with brisket I have only done it twice. Once on the egg with bad results and once on a side firebox smoker with better results. Please HELP